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Beet Salad

A vibrant salad featuring tender beets, peppery greens, crunchy candied walnuts, and creamy goat cheese, all tossed in a refreshing citrus vinaigrette.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Base
  • 4 cups Fresh greens (such as arugula or spinach)
  • 2 cups Cooked beets Boiled or roasted, sliced
Toppings
  • 1 cup Candied walnuts
  • 1/2 cup Goat cheese Crumbled
Dressing
  • 1/4 cup Citrus vinaigrette Made with olive oil, vinegar, and citrus juice

Method
 

Preparation
  1. Boil or roast the beets until tender, then peel and slice them.
  2. In a large bowl, mix the fresh greens and beet slices.
  3. Sprinkle on the candied walnuts and crumbled goat cheese.
  4. Drizzle with citrus vinaigrette and gently toss to combine.
  5. Serve immediately, and enjoy this vibrant salad while it’s fresh!

Notes

Store leftovers in the fridge for 2-3 days. Keep beets separate from greens and dressing to maintain freshness. Prep ahead and dress right before serving for best results.